GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
CHICKEN DUMPLING SOUP
A well rounded chicken soup with delicious chicken and herb dumplings.
Provided by SILVANUS
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h45m
Yield 16
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
- In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
- In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
- Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 12.6 g, Cholesterol 70.3 mg, Fat 7.6 g, Fiber 1.1 g, Protein 16.9 g, SaturatedFat 3.1 g, Sodium 587 mg, Sugar 1.7 g
CHICKEN NOODLE & DUMPLING SOUP
Make and share this Chicken Noodle & Dumpling Soup recipe from Food.com.
Provided by CJAY8248
Categories < 4 Hours
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, put chicken pieces, broth, parsnips, carrots, celery, onions and salt and pepper. Add water to cover chicken, if necessary.
- Bring to a boil, then reduce heat and simmer for 1 hour. Add frozen peas.
- Mix Bisquick and cream together. Drop by spoonfuls onto boiling soup. Reduce heat, cook for 10 minutes, uncovered. Cover and cook 10 minutes more or until dumplings are done.
- Meanwhile, cook 2 cups egg noodles in boiling, salted water 8-10 minutes or to desired doneness. Drain.
- Remove dumplings to a plate with a slotted spoon. In each soup bowl, place some of the noodles. Top with 2 pieces of the chicken and some of the soup. Add 2 dumplings to each bowl and garnish with parsley, if desired.
Nutrition Facts : Calories 868.4, Fat 44.3, SaturatedFat 13.8, Cholesterol 208.5, Sodium 1229.7, Carbohydrate 62.3, Fiber 3.9, Sugar 10.8, Protein 51.9
CHICKEN NOODLE SOUP AND DUMPLINGS
The fluffiest, biggest soup dumplings you'll ever fall in love with floating in your favorite canned soup. This recipe has been passed down through my family for generations.
Provided by Kitcharen
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
- Combine your dry ingredients in a medium sized mixing bowl.
- Stir lightly to mix, being careful not to lose any over the side.
- Create a hollow in the middle of your dry ingredients.
- Add your milk to the hollow.
- Add your oil to the milk.
- Using a fork, mix the ingredients until a sticky dough is formed.
- Do not overmix.
- When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
- Quickly cover the pot with the tight fitting lid.
- Reduce the heat to medium and cook for 10 minutes.
- NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
- After 10 minutes, remove from heat and serve.
- Dumplings will be very hot.
CHICKEN DUMPLING SOUP
The best of both worlds...chicken, creamy broth, homemade egg noodle dumplings...and relatively low in calories to boot.
Provided by CN47165
Categories Poultry
Time 1h40m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, stir together 1 cup all purpose flour and 1 tsp salt. Make a well in the center, and add the egg and egg yolk, beaten. Stir together until well incorporated. Add water, 1 Tbsp at a time, and stir until dough forms a ball. Turn onto a floured surface, and add flour as needed while kneading until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
- In a stock pot, melt the butter, and add the celery, green onions and garlic. Cook and stir for several minutes on medium heat until celery begins to become translucent. Add the chicken, cook and stir about 5-10 minutes more, until chicken is cooked through. Add stock, ginger, parsley, dill and thyme, Simmer over medium heat while preparing noodles.
- Place chilled dough onto floured surface, sprinkle flour on top, and roll out to about 1/8 inch thickness (may need to add more flour as you go to keep rolling pin from sticking). Using a knife or a pizza cutter, slice dough into long strips, gently pick up strips and lay them on a dish towel to dry. After about 15-20 minutes, cut the strips into desired lengths. I prefer about 1 1/2-2 inches long. Place the noodles into the simmering stock. Cover and cook for 15-20 minutes, or until noodles are done. Add the peas, and cook an addition 5-10 minutes. If you desire a thicker soup, dissolve the 2 Tbsp cornstarch in warm water, and stir in to soup. Cook an additional 5 minutes.
Nutrition Facts : Calories 222.9, Fat 7.3, SaturatedFat 3.4, Cholesterol 89.3, Sodium 608.8, Carbohydrate 25.5, Fiber 2, Sugar 2.8, Protein 13
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN (...NOODLE, DUMPLING, SPAETZLE) SOUP
An old fashioned, hearty, versatile chicken soup that can be customized in many ways. Whether you're looking for chicken noodle, chicken dumpling or chicken whatever, this is your base recipe that you will use for years to come. Now being used in our family for a fourth generation. The only addition I have made to the original, is to add Better Than Bouillon Roasted Chicken Soup Base along with it's self-made broth.
Provided by Family Favorites @Quinnn
Categories Chicken Soups
Number Of Ingredients 10
Steps:
- Add 8 rounded tsp. Better Than Bouillon to 8 cups of very hot water and set aside.
- Chop carrots, onion and celery and add to large soup kettle. Add prepared bouillon and pepper to pot. Then add chicken thighs, skin side down.
- Bring to a boil. Reduce heat to a high simmer and continue cooking, loosely covered, for 60-90 minutes or until chicken is fully cooked. (Depending on how big your pieces of chicken are.) Skim foam and discard, if necessary.
- Remove chicken to a platter, allow to cool slightly and debone. Return chicken meat to pot. Add wide noodles and parsley, bring back up to a low boil and cook noodles as per package instructions. Check salt and pepper at end before serving.
EASY SLOW COOKER CHICKEN AND DUMPLING SOUP
Juicy chicken breasts cooked to tender perfection in a rich creamy sauce. Perfect for cold weather, rainy days, Sunday football. This effortless chicken dumpling soup recipe make a delicious comforting meal for any occasion.
Provided by Mallory
Categories Chicken and Dumplings
Time 7h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place diced onion in a slow cooker. Top with chicken.
- Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
- Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
- Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 31.1 g, Cholesterol 77.7 mg, Fat 9.8 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 2.8 g, Sodium 1275.7 mg
CHICKEN 'N' DUMPLING SOUP
Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 2h20m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns., Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer., For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).
Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 650mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
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- Pour the chicken broth into a large heavy pot or dutch oven over medium-high heat. Add the carrots, celery, onion, and cabbage to chicken broth and season with salt, pepper, and thyme and bring to a boil, then reduce heat to medium-low. Simmer 15-20 minutes, until the vegetables are tender.
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